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AIP & Paleo Tiger Nut Flour Pie Crust is a versatile crust that’s great for no-bake fillings. This crust is nutrient-dense, a little sweet and has a shortbread cookie-like texture. Also Gluten-free and Vegan.
Ingredients in AIP & Paleo Tiger Nut Flour Pie Crust
This simple recipe has just a few ingredients:
- tiger nut flour — Here‘s my favorite brand. It’s a little sweeter, fresher and has the best texture.
- tapioca flour — You can also use arrowroot here, if preferred.
- coconut oil — Fine to sub in another favorite solid fat: lard, Grain Brain palm oil, or ghee (if you’ve reintroduced it on AIP).
- maple sugar — Okay to use coconut sugar also.
- water — A little moisture helps to hold the ingredients together, along with the fat used.
- sea salt — This ingredient always heightens the good flavor of cookies and desserts.
How to make Tiger Nut Flour Pie Crust
STEP 1: The dry ingredients in AIP & Paleo Tiger Nut Flour Pie Crust are stirred together in a large bowl. Melted coconut oil (or preferred fat) is blended in. I use a hand held electric mixer. You may also use a food processor or a pastry blender.
STEP 2: A small amount of water is then added which creates a workable dough.
Tiger nut flour tends to clump during storage. Those clumps will break up when the wet ingredients are blended into the dry ingredients. You may also sift the tiger nut flour before measuring it, if you prefer, but it’s not completely necessary with this recipe.
STEP 3: The dough is then put into a pie plate and pressed into place. We prick it all over with a fork to prevent large air bubbles from forming while it bakes. Happily, this pie crust does not sink down or lose its shape while baking (so no pie weights are necessary).
Two sizes of pie crust
I’m excited about this part! This is the first pie crust recipe that I decided to make with two size options! The main pie crust recipe below is for: a smaller pie or pie with less filling.
The smaller pie crust can still be baked in a deep 9″ pie dish, but is perfect for any pie that doesn’t have as much filling — like my Paleo & AIP Caramel Apple Pie! 🙂
The smaller pie crust may also be used in those smaller metal pie plates (sometimes disposable) that are so common these days.
But if you have a larger recipe — or decide you want to make more filling for that ^^ AIP Caramel Apple Pie (it’s easy to multiply the recipe) or another recipe that’s easy to increase — you can make the larger pie crust option — to feed more people or have more leftovers.
I give the Larger Pie Crust recipe in the Recipe Notes section under the main recipe.
Mainly, the larger Tiger Nut Flour Pie Crust recipe is available for larger pies because the original pie crust I developed didn’t come all the way to the top of a deep 9″ pie plate. Use the larger recipe whenever you have a full-size pie filling.
Since I’ve used both sizes of pie crust myself, I knew it would be useful to some of you as well, to have both options — depending on the recipe you’re making. The photo below shows the larger pie crust recipe.
AIP & Paleo Tiger Nut Flour Pie Crust
- pie plate (If you use a deep 9" pie plate, the main crust recipe below will not reach the top of the edges when pressed into place. For more crust to fill a deep pie plate, see the Recipe Notes section below which gives the Larger Pie Crust recipe.)
- 1 cup + 3 Tablespoons tiger nut flour (Sift before measuring if you want to; this flour is often clumpy.)
- ⅓ cup tapioca flour
- ¼ cup + 1 tablespoon coconut oil , ghee or lard, (melted and cooled slightly) (Ghee is not allowed on the initial stages of AIP; it is a reintroduction food.)
- 2 Tablespoons water
- 1 Tablespoon maple sugar or coconut sugar
- ¼ teaspoon sea salt
- Preheat oven to 350 degrees Fahrenheit.
- Whisk dry ingredients together in a large mixing bowl: tiger nut flour, tapioca flour, maple sugar and sea salt. If there are any clumps of tiger nut flour, smash and mix them in.
- Using handheld electric beaters (or upright mixer), add fat until well incorporated. Add water and mix again.
- Press into pie plate. Prick all over with tines of a fork.
- To blind-bake (fully bake then fill): Bake 15 to 18. Top edges will be dark, but not too dark. Bottom will be golden and look light in texture.To use later: Cover well, and freeze until ready to use. Then defrost in fridge overnight before baking.
Larger Pie Crust recipeIf you need your Tiger Nut Flour Pie Crust to reach fully up the sides to the top edges of a 9" deep pie plate, use the quantities below; then proceed with the recipe instructions above:
- 1-½ cups + 2 Tablespoons tiger nut flour
- ⅓ cup + 3 Tablespoons tapioca flour
- ½ cup coconut oil (or preferred fat)
- 3 Tablespoons water
- 2 Tablespoons maple sugar or coconut sugar
- ¼ teaspoon sea salt
Where to use Tiger Nut Flour Pie Crust?
- In my Paleo & AIP Caramel Apple Pie. It’s uh-MAZ-ing! 🙂 And perfect in this crust.
- I’ll have more AIP & Paleo no-bake pie recipes coming your way now that we have this great crust to work with!
- Any no-bake refrigerator pie — such as pies that set up with gelatin for Paleo (or agar-agar for Vegan).
What are tiger nuts and tiger nut flour
If you’re new to tiger nut flour, it’s a raw flour processed from a small tuber. Tiger nuts aren’t nuts, but they are high in nutrition. Common to South America, Africa and Asia, tiger nuts gained popularity in the U.S. for being grain-free, nutrient-dense and high in resistant starch — which means they feed the probiotics in the colon. They’re also high in iron, potassium, protein, magnesium, zinc and vitamins E and C.
Tiger nuts are Paleo, Vegan, AIP, Gluten-free and gentle for most people to digest. Their flour tastes great and works well for egg-free baking.
What do they taste like? Whole tiger nuts are best soaked overnight in water before eating, because dried, they’re very hard. Once soaked, they’re crunchy and chewy — and slightly sweet. Tiger nut flour tastes a lot like graham cracker crumbs, but healthier — nutty and a little sweet. The texture of tiger nut flour, though, has a bit more of a bran quality to it; that’s because it’s so high in insoluble fiber.